Sweet Italian Sausage Popovers are one of my “go-to” appetizers whenever I’m throwing a party. They’re great for Steve and me when we want to just want something we can snack on while watching TV.
These little popovers are so delicious. The possibilities are endless, sweet, or savory, it just depends on whatever kind of ingredients you want to use.
Let me show you how easy this dish is to make.
Prep Time: 15 to 18 minutes (includes preparing sausage mixture, and batter)
Cook Time: 10 to 12 minutes
Total Time: 30 minutes
Yields: 24 popovers
Equipment: 2 muffin tins, 1 (12-inch) sautè pan, 2 rimmed sheet pans, blender
Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed (5 links)
1 sweet onion, diced
1 red bell pepper, diced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 tablespoons of fresh basil, finely chopped
1 (15-ounce) package of frozen corn, thawed, use half for this recipe
2 cups shredded Mozzarella cheese, plus extra for topping
2 tablespoons of Italian flat-leaf parsley, finely chopped
Batter:
4 large eggs, room temperature
2 cups whole milk
1 1/2 cups all-purpose flour
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Directions:
Preheatovento400-degrees F.
In a large sautè pan over medium-high heat, add olive oil and the sausage. Using a wooden spoon start to break up the sausage in the pan. Cook the sausage until it’s no longer pink, 7 to 10 minutes. Add the onions, diced red bell pepper, minced garlic, Kosher salt. and fresh ground black pepper. Cook together until the veggies are soft and become golden brown in color from picking up all the bits from the bottom of the pan, another 5 minutes. Remember, that’s all great flavor. You don’t want to lose any of that extra flavor.
Next, add half a package of thawed frozen corn, for more color and sweetness. Stir that through and let the heat just warm up the corn. Lastly, off the heat, add chopped fresh basil. That’s it, the filling is ready. Transfer the sausage mixture to a plate lined with a paper towel, allowing any excess grease to drain. Moving on to the batter.
The Batter:
You want to have all the ingredients at room temperature to ensure the batter has a smooth consistency. In a blender, add the eggs, whole milk, all-purpose flour, Kosher salt, and fresh ground black pepper. Blend until smooth
Funny thing. I actually have a measuring spoon for a “pinch” that I bought in San Francisco last year.
Anyway, the picture above is what the batter will look like when you’re done. Next, spray a muffin pan with non-stick cooking spray to ensure the popovers will come out easily.
Spray each of the muffin tins with a non-stick cooking spray. Place a tablespoon or two of the sausage filling in the bottom of each one of the muffin tins. Oh did I forget to mention that there’s cheese? Yes, shredded Mozzarella. Finally, top each one with a little cheese.
Carefully spoon the batter into each of the muffin tins until they are filled to the top.
Set the two muffin tin pans onto two rimmed sheet pans. Bake for 10 to 12 minutes, watching over them carefully. Each oven may vary slightly so keep your eye on them, they cook quickly.
You can see they rise really well, and they do come out easily. Carefully remove popovers from the muffin tins. Transfer the Sweet Italian Sausage Popovers to a large serving platter. Sprinkle the tops with a little more of the shredded Mozzarella cheese and some freshly chopped Italian flat-leaf parsley. Serve warm or at room temperature.
These little Sweet Italian Sausage Popovers are so delicious and a hit in my house. Sweet or savory the possibilities are endless.
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
